Homemade poutine that I made tonight. Mozzarella cheese, potatoes, green onions and the gravy. 😊
Hi y'all!
I'm a huge fan of slow cooker recipes, baking, and trying out recipes given to me by my many older family members.
This was last week, I made peanut butter fudge and regular fudge for the very first time in the microwave!
(My range is really bad at controlling temperatures, and if I ever get to moving, I will make sure I have a gas range, ugh!)
I did the PB fudge perfectly; my fudge was a bit moist and so I know next time!
If anyone would like the recipes, I'm more than happy to provide.
Some Scooby Doo episodes would be a lot shorter if they just went to the costume shop and asked a couple of questions.
-@rShowerThoughts (Twitter)
At 10/4/19 06:35 PM, FineSkylark wrote:Hi y'all!
I'm a huge fan of slow cooker recipes, baking, and trying out recipes given to me by my many older family members.
This was last week, I made peanut butter fudge and regular fudge for the very first time in the microwave!
(My range is really bad at controlling temperatures, and if I ever get to moving, I will make sure I have a gas range, ugh!)
I did the PB fudge perfectly; my fudge was a bit moist and so I know next time!
If anyone would like the recipes, I'm more than happy to provide.
Mm yum, I love peanut butter fudge. Do share!
At 10/4/19 10:51 PM, Kiwi wrote:At 10/4/19 06:35 PM, FineSkylark wrote:
I did the PB fudge perfectly; my fudge was a bit moist and so I know next time!
If anyone would like the recipes, I'm more than happy to provide.
Mm yum, I love peanut butter fudge. Do share!
Sure!
It's just a 4 ingredient recipe, really quick to make.
- 1 cup unsalted butter
- 1 cup creamy peanut butter (natural or organic may not work as the oil separates easily)
- 1 - 1 1/2 tsp vanilla extract
- 3 1/2 cup powdered sugar
- Line an 8x8 square pan with parchment paper leaving a slight overhang. Combine the butter and peanut butter in heat-safe glass bowl and heat over a pot of hot (not boiling) water on the stove. Alternatively, you can also heat the mixture in a large microwave-safe bowl and microwave on high in 30-second increments making sure to stir in between until melted and smooth.
- Using a wooden spoon, stir in vanilla and powdered sugar until combined and thickened up.
- Spread evenly in the prepared pan using an offset spatula. Allow to set for about 3 hours or place in the fridge to speed up the process.
- Lift fudge out from pan using the parchment overhang and cut into even-sized pieces. Store in an airtight container at room temperature for up to a week.
Now, when I did the recipe, I used a microwave and added tablespoons of vanilla extract instead of teaspoons. I didn't have to adjust anything to compensate for the extra vanilla, it just made the peanut butter more intense in my opinion! I think I may try to add some kind of crunch factor when I make it next D&D session, see how it goes!
Some Scooby Doo episodes would be a lot shorter if they just went to the costume shop and asked a couple of questions.
-@rShowerThoughts (Twitter)
dinner tonight: chicken, garden green beans, potatoes, coated in Italian seasoning, salt, and pepper.
At 10/24/19 04:11 PM, Unknown-Recognition wrote:At 10/24/19 04:10 PM, Kiwi wrote:dinner tonight: chicken, garden green beans, potatoes, coated in Italian seasoning, salt, and pepper.
looking like something theuayhdschaEdvhagvtaeblfc, abejhvgCJGAFKHEScjqFCG hj szdv
yes, thank u. It was v v good
Really happy with how these cookies turned out; white chocolate chip pumpkin cookies.
I haven't really baked anything in a while now, but this might be the inspiration required to start again... going gluten-free kind of messed things up in that regard at first. All traditional recipes were suddenly obsolete. Experimenting a bit I realized you can just swap out certain ingredients and basically get the same results.
Super quick regular baking recipe ingredient switching guide for gluten-free baking:
Wheat flour -> Oat flour. Alternatively also corn, rice, potato, buckwheat, quinoa, teff or sorghum depending on desired taste, but oat has the most similar consistency of these. And very mild taste.
Baking yeast -> More. Wheat or similar strains typically expand well by themselves, or in conjunction with sugar, so you'll usually need to increase the leavening agent for the alternative. A little baking powder or psyllium husk does the same. Or more sugar/honey/similar.
If the dough falls apart too easily: eggs, oil or butter.
Common gluten-free pastry/cookie/cake alternatives are mostly based on some expensive alternative like almond, hazelnut or coconut flour, probably because the early recipes that were gluten-free by default are all based on nuts, but these aren't necessary at all (though of course there's tasty stuff here too - hazelnut/honey cakes are awesome).
So it's not such a big transition after all! Just requires some experimenting to get the ight consistency, texture and taste with certain items switched out.
For anyone who might've been interested in this potential shift...
At 10/24/19 06:31 PM, Peaceblossom wrote:I haven't cooked at this calibre in a couple of years, but here's one of my dishes from when I was working in fine dining. Pan seared salmon, sidestripe prawns, sous vide "roasted" beets, minty mushy peas, charred lemon burre blanc, garlic scapes.
Also this looks amazing! Fine dining indeed... is this a picture taken at home or on the job somewhere?
At 10/25/19 05:08 PM, Kiwi wrote:Really happy with how these cookies turned out; white chocolate chip pumpkin cookies.
Looking good here too. :) Is that the almost-all-visible recipe right above it?
At 10/27/19 11:17 AM, Peaceblossom wrote:At 10/27/19 09:58 AM, Cyberdevil wrote:Also this looks amazing! Fine dining indeed... is this a picture taken at home or on the job somewhere?
On the job, when I was working in a boutique hotel.
Nice. :) Definitely looked like that kind of meal, though you never know, maybe those of you involved with fine-dining take these habits home as well!
I'd love to get to this level with just everyday cooking.
At 10/27/19 10:03 AM, Cyberdevil wrote:At 10/25/19 05:08 PM, Kiwi wrote:Really happy with how these cookies turned out; white chocolate chip pumpkin cookies.
Looking good here too. :) Is that the almost-all-visible recipe right above it?
Nope! That's a cutting board that's decorated in measurement swaps/substitutes for quick reference!
At 10/27/19 01:47 PM, Kiwi wrote:Nope! That's a cutting board that's decorated in measurement swaps/substitutes for quick reference!
Aha. XD
At 10/27/19 12:20 PM, Peaceblossom wrote:It's totally doable to do this on your own. The only fancy equipment involved was an immersion circulator which wasn't really a necessity to the dish. We cooked our veggies this way for convenience mostly. Plating food is a skill you need to learn over a long period of time, and plating techniques come in and out of fashion all the time. None of the items were particularly difficult to prepare.
That being said, if you're really serious about cooking at this calibre you could ask to do something called a "stage" (pronounced stahj) at a fancy restaurant. A couple 8 hour days of deliberate practice and watching the pros will boost anyone's game. You'll see that the better a cook is, the less they actually touch their food or inspect it while it's cooking. Fewer steps and simpler ingredients makes a cook great.
Solid advice. I definitely check on my cooking way too much.
Think I'd do alright with the art of presentation, but getting just the right texture and all... that seems like the practice required part. I've learned a bit of plating technique (didn't know that was the term though). Cupping rice, the sprinkle thing, decorative grating and slicing, carrot flowers and what-not. So much fun stuff you can try there.
I think the thing is I just don't have such a surplus of herbs and vegetables at home all the time. Feels like you need at least a little fresh herbs, and a few ingredients of varying color, to make it look good. Anyway, I'll post some attempts later on, might be interesting.
At 10/27/19 05:38 PM, Peaceblossom wrote:A lot of stores now will sell a mixed container of microgreens or edible flowers. They'll keep damn near a week in the fridge. They look cool on plates and a lot of them have an intense or interesting flavor.
I have seen mixed bags with a little green and purple, but not sure they have flowers over here... they should though! Summer time we usually have some of our own to sprinkle on. I'll keep an eye out.
At 10/27/19 05:38 PM, Peaceblossom wrote:A lot of stores now will sell a mixed container of microgreens or edible flowers. They'll keep damn near a week in the fridge. They look cool on plates and a lot of them have an intense or interesting flavor.
Regarding those edible flowers... summer's awesome. :)
At 10/27/19 09:58 AM, Cyberdevil wrote:I haven't really baked anything in a while now, but this might be the inspiration required to start again... going gluten-free kind of messed things up in that regard at first. All traditional recipes were suddenly obsolete. Experimenting a bit I realized you can just swap out certain ingredients and basically get the same results.
hell yeah!! get in here with me....share those baked goods! ;)
and thanks for sharing the tips in case i'm ever baking for someone who's gluten free!
At 10/27/19 09:40 PM, Kiwi wrote:hell yeah!! get in here with me....share those baked goods! ;)
and thanks for sharing the tips in case i'm ever baking for someone who's gluten free!
I'ma get baking some day soon. :P
Sure thing. Might take some trial and error to get things perfect but should be doable!
At 10/28/19 09:56 PM, Peaceblossom wrote:Some bomb ass chilli
Nice! A little edible flowers (or other alternative decor on top there) and it'd be just perfect. :P
I have been cooking lots of good things up in the kitchen; creamy chicken soup covered pork chops, chicken with a lemon zest, roasted potatoes, green beans from the garden
and I even roasted/tried pumpkin for the first time ever, and I topped it with brown sugar and cinnamon and it was warm and delicious
At 11/6/19 10:55 PM, Kiwi wrote:I have been cooking lots of good things up in the kitchen; creamy chicken soup covered pork chops, chicken with a lemon zest, roasted potatoes, green beans from the garden
and I even roasted/tried pumpkin for the first time ever, and I topped it with brown sugar and cinnamon and it was warm and delicious
Sounds amazing, especially that last bit. :) How's the garden going? Still green and growing?
I'm currently doing some research myself, plotting to up that presentation game...
At 11/7/19 12:33 PM, Cyberdevil wrote:At 11/6/19 10:55 PM, Kiwi wrote:I have been cooking lots of good things up in the kitchen; creamy chicken soup covered pork chops, chicken with a lemon zest, roasted potatoes, green beans from the garden
and I even roasted/tried pumpkin for the first time ever, and I topped it with brown sugar and cinnamon and it was warm and delicious
Sounds amazing, especially that last bit. :) How's the garden going? Still green and growing?
I'm currently doing some research myself, plotting to up that presentation game...
The garden is over with the snow. I had one last batch gathered up. Got lots of canned goods out of it, plus some strawberry wine that has another seven months to go.
That presentation looks creative. I dig it!
Deer sausage chilli with three different types of beans, onion, diced tomatoes and picante sauce. It needed something spicier to give it a kick but other than that I think this was my favorite chili ever.
At 11/13/19 09:29 PM, Kiwi wrote:Deer sausage chilli with three different types of beans, onion, diced tomatoes and picante sauce. It needed something spicier to give it a kick but other than that I think this was my favorite chili ever.
It's got color too! Nice.
At 11/13/19 09:28 PM, Kiwi wrote:The garden is over with the snow. I had one last batch gathered up. Got lots of canned goods out of it, plus some strawberry wine that has another seven months to go.
Oh snow already!!! Seemed like the season would last way longer for you. We're still picking some peppermint for morning tea, though it's not the freshest right now. :) Admirably durable plant though. Nice. Have you made wine before? Easy to make?
That presentation looks creative. I dig it!
Yupp yupp! Imagine if all meals looked like these. :D Five star restaurants serving smiley face food... that'd be awesome. Not that I've ever eaten such cuisine but I imagine it's more abstract and less intentional face-like motif. Gotta start taking some pictures...
Tenderloin steak bites, sauted green peppers, good potatoes and mushrooms.
Accompanied by Mr. Wick.
Hey y'all! I've been busy as hell at work, so I haven't had the chance to really make something good until tonight.
I made a simple cheesy ham and potato soup, and it's freaking delicious!
bebe croc head for cute factor, not included in soup
Some Scooby Doo episodes would be a lot shorter if they just went to the costume shop and asked a couple of questions.
-@rShowerThoughts (Twitter)
At 11/17/19 06:32 PM, Prinzy2 wrote:Tenderloin steak bites, sauted green peppers, good potatoes and mushrooms.
Accompanied by Mr. Wick.
I imagine Mr. Wick would approve!
At 11/17/19 07:30 PM, FineSkylark wrote:bebe croc head for cute factor, not included in soup
Also where do you possibly get one of those? :D
These look great. All that color too.
I had spaghetti squash with alfredo sauce and grilled chicken last night for dinner and it was yummy.
At 11/18/19 10:37 AM, Kiwi wrote:I had spaghetti squash with alfredo sauce and grilled chicken last night for dinner and it was yummy.
No pics? :P Nice though. Had some teff porridge myself. It's pretty rich taste stuff but aesthetics hmm...
At 11/18/19 06:41 AM, Cyberdevil wrote:Also where do you possibly get one of those? :
I think I found Bu at a thrift store? I can't really remember anymore haha.
Some Scooby Doo episodes would be a lot shorter if they just went to the costume shop and asked a couple of questions.
-@rShowerThoughts (Twitter)
